Page 8 - National Poultry News

Uni fee reforms a boon for agriculture industry
THE cost of studying agriculture at univer- sity will be slashed from 2021 under an Australian Govern- ment higher education funding plan aimed at producing graduates for high-priority jobs for growth sectors.
essential, high-growth industry,” Minister Lit- tleproud said.
dustry are changing too and this announcement means it will be more accessible for people to upskill for the breadth of agriculture, agri- business and ag-tech jobs available today and in the future,” Minister Littleproud said.
Agriculture Minister David Littleproud said the whole agriculture sector will continue to thrive post-COVID-19 and will be helped by more access to edu- cated, highly skilled workers.
“We have the brightest agricultural minds in Australia and the best farmers in the world.”
“The announcement by Minister Tehan sup- ports our focus on se- curing Australia’s food security supply chain and harnessing export opportunities.
“This announcement by the Education Min- ister that students who study agriculture will pay 62 percent less for their degree reinforces the sector’s status as an
The Australian ag- riculture industry is changing, including the adoption of technology, advanced equipment and new farming tech- niques, and the emer- gence of internationally competitive industry and business structures.
“These reforms will also allow us to support more regional, rural and Indigenous students to access higher educa- tion, because we believe every Australian should have access to a world- class education.”
“These reforms recog- nise the farming sec- tor will lead Australia’s economic recovery out of COVID-19 and to- wards the Ag2030 $100 billion target.
“The workforce and skill needs of the in-
Raw smoked eggs. An irresistible concept. While the author has never tried them, he couldn’t resist writing on them, in his home fridge that is.
What are these hens smoking?
Cant Comment by BRENDON CANT
HOLY smoke, I could hardly believe my eyes.
fect the world-first prod- uct and clinical testing proves the smoking pro- cess eliminates bacterial growth and essentially stops the ageing process of the eggs.
the system was also pas- teurising the eggs.
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As I was about to write this month’s column on a somewhat poultry mat- ter, I happened to open a June 26 online report from the ABC’s Victo- ria Country Hour, titled ‘Victorian farmers create world’s first cold-smoked egg, and chefs are loving the results’.
“People just didn’t un- derstand, they heard the word ‘smoked’ and they thought it was a boiled egg, which is wasn’t – it’s still raw,” she said.
Food Innovation Aus- tralia funded research for the Smoked Egg Compa- ny to complete food safety testing with the CSIRO in Werribee, to understand the action that the smok- ing process has upon sal- monella species.
Wow! Anyway, as a long standing lover of the somewhat mysterious salted duck eggs I buy occasionally from Asian supermarkets, I momen- tarily tried to join the dots and work out how anyone could produce smoked raw eggs.
The idea began when Julie purchased her hus- band Paul a smoker for their 30th wedding an- niversary and decided to experiment.
“After eight weeks a normal egg had 21 million bacteria and the smoked egg had nothing,” she said.
Too hard, it seemed.
“We realised the mar- riage between the egg and the smoking process was quite incredible.”
“We’re the first people to smoke eggs commer- cially.”
So, here goes and to do justice to the ABC and the reporter, Gippsland girl Jane McNaughton, here’s how it’s done, word for word from her online report.
A family east of Gee- long has begun infusing a smoky flavour into raw eggs through the pores of the shells, and in doing so increasing their shelf life to five months.
Mr Kos, who runs 5000 laying hens on the fam- ily’s Stonehaven property said the taste of the egg was like nothing he had ever eaten before.
All eggs can harbour harmful bacteria, such as salmonella, which can have devastating health effects and Ms Kos said having a safe egg was im- portant for people with vulnerable immune sys- tems.
Smoked meat and veg- gies have increasingly be- come a popular food trend over the past couple of years, but have you ever heard of smoked raw eggs?
Julie Kos from the Smoked Egg Company said it took years to per-
“It’s a mellow smoky flavour – people describe it as being like bacon and eggs, without the bacon,” he said.
“We’ve got a safe egg for pregnant women, young children or people who are ill and should be eating bacteria-free food – and now we’ve got nature’s own vitamin cap- sule that is bacteria-free,” she said.
“When he brought the smoked egg back and I cooked with it, we found that it had the most amaz- ing flavour,” she said.
“It’s a precise equation of time, temperature, hu- midity, volume of smoke and volume of product.
“We smoke close to freezing point and that sets it apart.
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“We can’t control the natural pores in an egg, so sometimes the flavour isn’t as strong, but most of the time it’s a nice strong f lavour.
Chef Johnny Di Franc- esco has incorporated the smoked eggs into his menu at his Melbourne restaurant Gradi.
But as with any natural product, there is some var- iation between the taste of each egg depending on the age of the chicken that produced it.
The smoky flavour of the eggs is praised by chefs at some of Melbourne’s high-end restaurants and the shelf life of the prod- uct is applauded too.
“Sometimes you get a stronger hit than others and it really depends on the size of the egg,” Ms Kos said.
The business buys in eggs which are cold- smoked in groups of 75,000 at a small factory off-site.
“The reason why I use smoked eggs is because of the technology that is being used, the egg is so much safer to use, the shelf life of it is so much longer,” he said.
“We don’t use our own eggs as Kossies Free Range Eggs have a beau- tiful creamy flavour which gets masked by the smoke,” Mr Kos said.
“But also the unique- ness of the flavour – you can’t get that through just smoking a dish.
But when the smoked egg was still in the re- search phase, the Kos’s discovered the process achieved more than inject- ing the egg with flavour.
“We started play- ing around with it and I thought, wow this is an awesome product to ex- periment with.”
Page 8 – National Poultry Newspaper, July 2020
Ms Kos noticed the egg whites were not breaking down in smoked eggs, so she wanted to discover if
Mr Di Francesco said the eggs could be used in a versatile range of foods and can replace the fla- vour of smoked meat in vegetarian dishes.
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